avgolemono soup
original recipe
ingredients
- Extra Virgin Olive Oil
- 1⁄2 to 1 cup finely chopped carrots
- 1⁄2 to 1 cup finely chopped celery
- 1⁄2 to 1 cup finely chopped green onions
- 2 garlic cloves, finely chopped
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup rice
- Salt and pepper
- 2 cooked boneless chicken breast pieces, shredded (about 6 to 8 oz
store-bought rotisserie chicken will work)
- 1⁄2 cup freshly-squeezed lemon juice
- 2 large eggs
- Fresh parsley for garnish (optional)
instructions
- In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add
the carrots, celery and green onions, toss together to saute briefly then
stir in the garlic.
- Add the chicken broth and bay leaves then raise the heat to high. Once the
liquid has come to a rolling boil, add the rice, salt and pepper. Turn the
heat to medium-low and simmer for 20 minutes or until the rice is tender. Now
stir in the cooked chicken.
- To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon
juice and eggs. While whisking add 2 ladles-full of the broth from the
cooking pot (this helps temper the eggs). Once fully combined, add the sauce
to the chicken soup and stir. Remove from the heat immediately.
- Garnish with fresh parsley, if you like. Serve hot with your favorite bread.
Enjoy!